Description
Get ready to fall in love with Mediterranean Orzo and Beans—a vibrant, quick dinner loaded with healthy beans, juicy tomatoes, tender orzo, and a burst of Mediterranean flavor. This easy recipe is perfect for busy weeknights, meal prep, or anyone looking for a protein-packed vegetarian main that’s just as delicious cold as it is warm. Ideal for quick breakfast, easy dinner, healthy snack, and creative food ideas, this dish fits right into your collection of easy recipes, breakfast ideas, and dinner ideas!
Ingredients
1 cup orzo pasta
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
2 cups cherry tomatoes, halved
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini or pinto beans, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Juice of 1 lemon
1/4 cup chopped fresh parsley (or basil)
1/3 cup crumbled feta cheese (optional)
Instructions
1. Cook the orzo pasta in a large pot of salted boiling water according to package directions (about 8–10 minutes), until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
3. Stir in garlic and zucchini, and cook for another 3–4 minutes until zucchini is tender and garlic is fragrant.
4. Add cherry tomatoes, kidney beans, and cannellini (or pinto) beans. Stir well. Cook for 3–4 minutes until tomatoes start to soften and release their juices.
5. Reduce heat to low. Add cooked orzo, salt, black pepper, dried oregano, and lemon juice. Stir gently to combine and warm through.
6. Remove from heat. Sprinkle with chopped parsley (or basil) and crumbled feta cheese if using. Taste and adjust seasoning as desired.
Notes
Use gluten-free orzo for a gluten-free version.
Swap or add vegetables—bell peppers, spinach, or eggplant work well.
Store leftovers in the fridge for up to 4 days; it’s delicious warm or cold.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg
Keywords: quick dinner, healthy, vegetarian, Mediterranean, beans, orzo, easy recipe